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  Onion Minced

 

The onion is an edible bulb. While it is a vegetable at heart, it also acts as a spice inasmuch as it can provide an aromatic undertone to various meat and vegetable dishes, without being a major ingredient. The characteristic appearance of the onion is well known, but there are many variations of colour, shape and size.

The colour varies from white to red to purple, the shape from spherical to almost conical, and the diameter at the largest point from 10mm (1/2in) to 8cm (3in) or 'more.

Onions should be firm, though not rock hard. The papery skin should be tight over the surface of the bulb. Spring onions, or scallions, are immature plants where the bulb has not completely formed. They may be cylindrical, the green stem shading into the white bulblet, which may be almost spherical. Onions are also available in processed form, as dried flakes and powder, or liquid.

 

   Uses of Onion Minced in Food Industry

»  It is used in almost every type of dish. Dehydrated onion is useful for flavoring soups, sauces,     meats and vegetables or for herb breads. Use granulated free-flowing) or powdered extra-fine)     onion for instant flavor, or use minced onion in slow-cooking soups and stews.
»  Minced onion may also be rehydrated in warm water for use in tuna or chicken salads.
»  It is mainly used in preparation of soups, souces, canned/dried/frozen foods, salad dressings,     meat products and other food products whenever onion flavor or taste is required.

   Medicinal Uses Of Onion Minced

 

Medical use of onion is in gastronomy, dental worms, urinary diseases, influenza, cold attack, bronchitis, dry cough, improves natural resistance of body, improve semen, dental decay due to bacterial infection and cures toothache, regular consumption of onion improves libido & and makes the reproductive organs strong, white variety of onion sliced and fried in butter should be consumed with honey regularly; this remedy helps in improving sexual desire if it can be consumed daily preferably in empty stomach.

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